Purple Potato & Mango Scallop Ceviche

Scallops cured in a lime and mango leche de tigre sauce with chunks of creamy purple potato, tomatoes, diced mango, and sliced red onion served with tortilla chips and torn cilantro.

Purple Potato & Mango Scallop Ceviche

Total TimeTotal Time:

ServingsServings: 10


2½ cups DOLE® Chef-Ready Cuts Mango Cubes, thawed

2½ cups purple potatoes, boiled, cooled, diced

1¼ cups tomato, diced

1¼ cups red onion, sliced

½ cup cilantro, torn

20 cups tortilla chips


2 cups mango purée

1 cups DOLE Pineapple Juice

5 cups scallops, raw, diced

1 cup fish Stock

½ cup onion, minced

¼ cup garlic, minced

2 Tbsp cilantro, chopped

2 tsp salt, kosher


  1. In a medium bowl combine Dole® Mango Puree, Dole Pineapple Juice, diced scallops, fish stock, onions, garlic, cilantro and kosher salt.
  2. Set all to cure refrigerated for 1 hour.
  3. In a small bowl, combine ½ cup cured scallops with ¼ cup diced mango, ¼ cup purple potato, 2 Tbsp tomatoes and 2 Tbsp sliced red onion.
  4. Place mixture in/on service plate and garnish with 1 tsp cilantro; serve with 2 cups tortilla chips.

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